冰鲜法对黄鳍金枪鱼片品质的影响

Edible Quality of Ice-stored Yellowfin Tuna (Thunnus albacares) Dorsal Sashimi

取斐济岛黄鳍金枪鱼背部肌肉,模拟寿司店保存生鱼片的方法,定时观察鱼片物理(色泽、失重率)、生化(pH值、TVB-N值、鲜度指标K值)、感官及微生物等各项指标的变化。结果表明,冰鲜法能在0～4h内较好地保持黄鳍金枪鱼片的品质。0～1h内色泽鲜红、气味芳香、滋味鲜美,处于理想的食用状态,1～4h内色泽由亮变暗,鱼香味和鲜味随汁液流失,品质逐步下降。超过4h金枪鱼不再新鲜,失去固有的口感、色泽,不具备商业价值。

Dorsal sashimi of yellowfin tuna （Thunnus albacares） from Fiji island was processed under simulated freshness- keeping conditions used in sushi shops （ice storage）, and its edible quality was evaluated according to biochemical [pH value, color, drip loss, total volatile base nitrogen （TVB-N）, K value], sensory and microbiological attributes. Results showed that ice-stored yellowfin tuna sashimi well kept its edible quality within 0 - 4 h. Within 0 - 1 h, the sashimi exhibited fresh red color, fishy aroma and delicious taste, and therefore was edible. Within the next 3 hours, the color gradually became dark and the aroma and taste were lost, revealing the decrease in edible quality. Beyond 4 hours, the sashimi was no longer fresh and completely lost its inherent mouthfeel and color and, consequently, became commercially valueless.